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5.0 from 117 votes

Instant Pot Vegan Mac and Cheese

A simple, creamy and delicious Instant Pot vegan mac and cheese that you and your picky eaters will love! It's cheesy, it's EASY and comes together in no time at all!

Prep Time
5 mins
Cook Time
5 mins
Total Time
19 mins
Servings: 6 Servings
Calories: 399 kcal
Course: Main Course
Cuisine: American , Canadian

Ingredients

  • 1 cup raw cashews*
  • 5.5 cups water divided
  • ¼ cup nutritional yeast
  • 2 tablespoon apple cider vinegar
  • 2 teaspoon sea salt
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 1 lb (16 oz) macaroni pasta

Instructions

Instant Pot Directions
    Cup of Yum
  1. Add all the ingredients (EXCEPT the pasta AND using ONLY 2 cups of the water) to a high speed blender and process until smooth and creamy. Transfer to your Instant Pot and add the remaining 3.5 cups of water and stir. Then place the pasta on top and gently push it down into the sauce.
  2. Close the lid and ensure the valve is set to the sealing position. Then cook on high pressure for 4 minutes (it will take about 10 minutes to reach pressure) and quick release immediately once the timer is complete. Open the lid once safe to do so, give everything a good stir, and serve.
Stove Top Directions
  1. Bring a large pot of water to boil and cook your pasta according to package directions. Then drain and return to the pot.
  2. Meanwhile, add the cheese sauce ingredients (using ONLY 2 cups of the water) to your blender and process until smooth. Pour the sauce over your drained pasta, mix well, and serve.

Notes

  • *If you do not have a high speed blender like a Vitamix or Blendtec, soak your cashews in boiling hot water for at least 30 minutes. Then drain and use as directed. This will help soften your cashews, making them easier to process into a smooth vegan cheese sauce.
  • Note that your mac and cheese might appear a bit watery upon removing the lid. However, a few stirs and that extra sauce will quickly absorb.
  • If you want to amp up the nutrients here, add 2 cups of frozen peas or mixed frozen veggies to the pot before pressure cooking.
  • Leftovers keep refrigerated in a sealed container for 3-4 days. However, the pasta will continue to absorb the sauce as it cools so to reheat, add some plant milk or broth to the pan to loosen and return to a creamy state.

Nutrition Information

Calories 399cal (20%) Carbohydrates 64g (21%) Protein 15g (30%) Fat 11g (17%) Saturated Fat 2g (10%) Sodium 794mg (33%) Potassium 347mg (10%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 82IU (2%) Calcium 30mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 399

% Daily Value*

Calories 399cal 20%
Carbohydrates 64g 21%
Protein 15g 30%
Fat 11g 17%
Saturated Fat 2g 10%
Sodium 794mg 33%
Potassium 347mg 7%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 82IU 2%
Calcium 30mg 3%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.